(yields enough for an individual 5 and 1/2"double crusted pie) (Courtesy of Rose Levy Beranbaum)
8 Tablespoons cold butter, cut into cubes
1 and 1/3 cups all-purpose flour
1/4 teas. salt
1/8 teas. baking powder
3/4 cup extra sharp cheddar cheese, grated and cold (3 ounces)
2 Tablespoons + 1 and 1/2 teas. ice cold water
1 and 1/2 teas. apple cider vinegar
Make sure the butter and cheddar cheese are cold. In the bowl of a food processor fitted with the metal blade, place the flour, salt and baking powder.
Pulse once or twice, then add butter, pulse until mixture resembles coarse crumbs. Then add the cheddar cheese, pulse a few times to combine. (Don't over mix.) Remove the cover, add the water and vinegar, replace the cover and pulse once or twice. The mixture will be crumbly and not form a smooth dough. Empty the mixture onto a sheet of parchment paper, gently knead the dough a few times and it will hold together. Wrap the dough in plastic wrap and refrigerate for at least an hour. When ready to make your pie, divide the dough in half, fit one half into your pie plate, roll the other half for the lid and keep chilled.